Preheat the oven to 350°F. Grease a standard 12-cup muffin tin generously with cooking spray.
Microwave the honey for 20 seconds.
In a medium bowl, combine the granola, chia seeds, coconut, vegetable oil, cinnamon, salt and honey. Stir until well combined.
Divide the granola mixture among the muffin tin cups and using a measuring cup or shot glass, press the mixture down into each cup so that it comes up the sides to form a bowl shape.
Bake the granola cups for 12 to 15 minutes or until golden brown. Remove them from the oven and, if needed, immediately reshape the centre wells by pushing the measuring cup or shot glass into each cup. Allow the granola cups to cool in the pan for 30 minutes then run a sharp knife around the edges of each cup to release it from the pan.
Fill each granola cup with yogurt and fresh fruit and serve.